Chana Masala Recipe

Name: Chana Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 2 medium onions, minced; 1 clove garlic, minced; 2 teaspoons grated fresh ginger; 1 fresh, hot green chili pepper, minced; 1 tablespoon ground coriander; 2 teaspoons ground cumin; 1/2 teaspoon ground cayenne pepper (I used a quarter of this because my cayenne is extremely hot); 1 teaspoon ground turmeric; 2 teaspoons cumin seeds, toasted and ground; 1 tablespoon amchoor powder (see note); 2 teaspoons paprika; 1 teaspoon garam masala; 2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small; 2/3 cup water; 4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed; 1/2 teaspoon salt; 1/2 lemon (juiced) (see note; I used a whole lemon to swap for the amchoor powder)

Servings: persons

1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper (I used a quarter of this because my cayenne is extremely hot)
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
1 tablespoon amchoor powder (see note)
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced) (see note; I used a whole lemon to swap for the amchoor powder)

1
Heat oil in a large skillet. Add onion, garlic, ginger and pepper and saute over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
2
Eat up or put a lid on it and reheat it when needed. Curries such as this reheat very well, later or or in the days that follow, should it last that long.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 2 medium onions, minced, 1 clove garlic, minced, 2 teaspoons grated fresh ginger, and more.

Yes, Chana Masala falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chana Masala

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